Save to your scrapbook
Ching He Huang's wok-hot beef & cucumber salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Born in Taiwan, Ching is a TV chef and cookery author who specialises in Chinese cooking
FOR THE CUCUMBER PICKLE
½ tbsp fish sauce
Juice of 1 lime
½ tsp dark brown soft sugar
½ tbsp mirin
1 tsp toasted sesame oil
Pinch organic ground black peppercorns
½ small Waitrose Duchy Organic Red Onion, halved and sliced
1 Waitrose Duchy Organic Cucumber, finely sliced
1 small red Thai chilli, finely sliced (deseeded for a milder taste)
½ x 28g pack coriander, cut into 3-4cm pieces
1 Waitrose Duchy Organic Salad Onion, julienne into 3-4cm strips
FOR THE WOK-HOT BEEF
200g Waitrose Duchy Organic British Beef Fillet Steak
2 cloves Waitrose Duchy Organic Garlic, finely grated
½ tsp Chinese five spice
2 tbsp organic tamari soya sauce
½ tsp organic chilli flakes
1 tbsp organic sunflower oil
1 tbsp Shaoxing rice wine or mirin
1 Waitrose Duchy Organic Little Gem Lettuce, torn into bitesize pieces
25g Waitrose Duchy Organic Spinach
1 tbsp sesame seeds, toasted
1. First make the cucumber pickle. In a large bowl, whisk together the fish sauce, lime juice, sugar, mirin, toasted sesame oil and black pepper. Add the red onion, cucumber and chilli, and toss to coat well. Leave to chill in the fridge for 10 minutes.
2. Meanwhile, cut the beef into 2.5 x 1cm strips. Mix in a bowl with the garlic, five spice, 1 tbsp tamari and the chilli flakes.
3. Heat a wok or frying pan over a high heat, then add the sunflower oil. Add the beef, searing for 1 minute, then flip over and cook for another minute. Add the rice wine or mirin and the remaining tamari, then remove from the heat.
4. Arrange the gem lettuce and spinach on 2 plates. Spoon over the beef. Toss the coriander and salad onions into the pickled cucumber, then spoon over the salad. Sprinkle with the sesame seeds and serve.
Typical values per serving:
This recipe was first published in Thu Sep 07 10:47:00 BST 2017.